diplomsko delo
Suzana Filipič (Author), Anja Klančnik (Reviewer), Tomaž Požrl (Mentor)

Abstract

Proizvodnja slada je kompleksen proces, ki je zelo odvisen od temperature namakanja in kaljenja zrna. Namen diplomskega dela je bil vrednotiti spremembe pri rži med namakanjem in kaljenjem pri treh različnih temperaturah (10 °C, 20 °C in 30 °C). Med poskusom smo spremljali intenziteto vpijanja vode s tehtanjem namočenih zrn in sušenjem zrn pri konstantni temperaturi 105 °C. Čas namakanja smo določili na podlagi končne vsebnosti vode v zrnu, ki naj bi dosegla 45 %. Med kaljenjem smo vzeli vzorce po 48, 72 in 96 urah po začetku namakanja in spremljali odstotek kaljivosti, dolžino kalčka in dolžino koreninice. Ugotovili smo, da smo izmed treh temperatur, pri katerih smo izvajali poskus, najboljše rezultate dosegli pri 20 °C, saj smo ustrezno vsebnost vode v rži dosegli praktično v enakem času kot pri 30 °C, po 96 urah pa so kalčki in koreninice dosegli največjo dolžino. Temperatura 30 °C je na procese kaljenja vplivala slabše, saj smo izmerili bistveno manjši prirast kalčkov in koreninic. Pri nižji temperaturi (10 °C) je vpijanje vode in kaljenje potekalo manj intenzivno. Na podlagi ugotovitev smo le delno potrdili zastavljeno hipotezo, saj je višja temperatura pospešila prehajanje vode v zrno, pri procesu kaljenja pa pozitivnega trenda pri rasti kalčkov in koreninic pri 30 °C nismo potrdili.

Keywords

žita;rž;rženi slad;tehnološki postopki;namakanje;kaljenje;kalčki;koreninice;toplotna obdelava;sušenje;skladiščenje;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [S. Filipič]
UDC: 633.14:664.6/.7:663.43
COBISS: 4832120 Link will open in a new window
Views: 1120
Downloads: 439
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Other data

Secondary language: English
Secondary title: Effect of temperature on rye germination
Secondary abstract: Malting is complex process, which depends on temperature of soaking and germination. The purpose of the diploma work was to evaluate changes in rye during soaking and germination at three different temperatures (10 °C, 20 °C and 30 °C). During the experiment we monitored the intensity of water absorption by soaked grains weighing and drying at a constant temperature of 105 °C. The optimal soaking time was determined based on the final water content in the grain, which is expected to be 45%. During the germination samples were taken 48, 72 and 96 hours after the start of soaking and the percentage of germinated grains, germ length and rootlet length were monitored. We established that among three tested temperatures best results were achieved at 20 °C, since the adequate water content in the rye was reached practically at the same time as at 30 °C, while the germs and rootlets reached the maximum length (germ 13.8 ± 6.2 mm and rootlets 16.2 ± 7.8 mm). At the 30 °C germination process was negatively affected since a significantly lower growth of germs and roots was measured. At the lower temperature (10 °C) water absorption and germination were less intensive. Based on results we have only partially confirmed our hypothesis, since the higher temperature accelerated the water absorption but the positive trend in the germs and roots growth during the germination at 30 °C was not confirmed.
Secondary keywords: cereals;rye;malt;rye malt;technological procedures;steeping;germination;germs;rootlets;heat treatment;drying;storage;
Type (COBISS): Bachelor thesis/paper
Study programme: 0
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo
Pages: IX, 22 f.
ID: 10910105